Sticky Ginger Tempeh with Coconut Rice
Ingredients
Coconut Rice
-
1
cup
full fat coconut milk
-
1
cup
water
-
1
teaspoon
coconut palm sugar
-
to taste
none
sea salt
-
1
cup
brown basmati rice
-
½
teaspoon
lime zest
-
1
teaspoon
lime juice
Tempeh
-
8
oz
block tempeh
-
¼
cup
tamari soy sauce
-
3
tablespoons
coconut palm sugar
-
1
tablespoon
hot sauce
-
1
teaspoon
lime juice
-
1
tablespoon
avocado oil
-
to taste
none
sea salt
-
to taste
none
ground black pepper
-
2
inches
fresh ginger
-
1
clove
garlic
-
2
none
green onions
Instructions
- Prepare the coconut rice by combining coconut milk, water, coconut sugar, and salt in a saucepan, bringing it to a boil.
- Add the rinsed brown basmati rice, bring it back to a boil, then reduce heat and cover, simmering for about 40 minutes.
- After cooking, mix in lime zest and juice, fluff the rice, and keep warm.
- For the tempeh, steam the slices in a skillet with water for 10 minutes, then let cool and crumble.
- In a bowl, mix tamari, coconut sugar, hot sauce, and lime juice.
- Heat oil in the skillet, add crumbled tempeh, and sauté until lightly browned.
- Add ginger and garlic, cooking until fragrant.
- Pour the tamari mixture into the skillet, cooking until the sauce thickens and caramelizes.
- Serve the tempeh hot with coconut rice and garnish with sliced green onions.
Nutrition Facts (estimated)
Servings
3-4
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
15g
Sodium
800mg
Cholesterol
0mg
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